Roasted Cabbage Wedges With Black Garlic Aioli
Calling all cabbage lovers! It's all about celebrating the cabbage in this week's recipe. Using only 5 ingredients, this roasted green cabbage from Top Tomato Farm is so simple yet so delicious!
Roasting vegetables really just brings out their natural sweetness and offers a depth of flavor that simply steaming or sauteing can’t. Not to mention when you roast this beautiful vegetable, you get a nice char that adds amazing texture and flavour to the vegetable.
This is really such an easy and flavourful way to cook cabbage! Simply cut it into slices, drizzle with olive oil, season with salt and pepper and roast to golden perfection.
Served with a flavourful black garlic aioli, this recipe is a must-try for all cabbage lovers!
Our Farmers & Producers
Top Tomato Farm
The de Filippis family has been farming for over 55 years. They began with a focus on cabbage, broccoli and cauliflower but have experimented with many varieties in the years since!
Top Tomato now has one of the widest ranges of products available of the farms we work with and are the farmers responsible for the gorgeous, and not to mention sizeable, green cabbage used in this recipe!
Our local black garlic, the star of this black garlic aioli, is from August's Harvest! August’s Harvest is now one of the largest commercial garlic growers in Ontario.
Black garlic is a type of aged garlic that is browned and sweetened through a process called the Maillard Reaction.
The cloves are placed under high heat and humidity over a period of a couple of weeks, creating a sweet flavour with hints of balsamic and tamarind!
The Olive Farm
That's right, Canadian grown olive oil! From the innovative Olive Farm located on Vancouver Island, George and Sheri Braun produce olive oil in the fertile soil of Fulford Valley on Salt Spring Island.
This olive oil is used in the silky smooth fresh black garlic aioli in this recipe.
Our Homestead Farm free-run eggs are one of the key ingredients in the black garlic aioli in this recipe!
Homestead Free Run eggs come from small flocks that receive a high level of care. Like, REALLY small flocks. In total, Homestead sources eggs from only 55 different flocks with hundreds of birds. In comparison, larger free-run egg farmer have flocks easily numbering in the thousands.
- 1 x Top Tomato green cabbage
- 5-8 August's Harvest black garlic cloves
- 1 1/2 tbsp fresh lemon juice
- 1/4 cup of Olive Farm olive oil
- 2 x Homestead Farm egg yolks
- 1 tsp salt and pepper to taste
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
Cut & Roast Your Cabbage
Cut your cabbage into wedges starting from the top of the cabbage and working your way to the bottom. Cutting the cabbage this way will help keep all the layers of cabbage leaves in tact.
Pour olive oil into a small bowl with salt and pepper, stir well.
Arrange your cabbage wedges on your prepared baking sheet and brush both slides of the cabbage with your olive oil, salt and pepper mixture.
Roast in the oven for 30 minutes then carefully flip cabbage over and let roast for an additional 30 minutes.
This cooking time will depend on the size of your cabbage. The one used in this recipe was quite large so it's best to check at the 15 minute mark to see how the cabbage looks and if it is ready to flip. You really want a golden brown on the tops of your cabbage wedges!
Make Your Black Garlic Aioli
While your cabbage is roasting, make your black garlic aioli. In a small bowl, whisk together your two Homestead egg yolks and lemon juice.
Transfer this to a food processor and while the processor is running, start drizzling in your olive oil.
If the mixture starts to break down, stop adding the oil and keep processing until it comes together again. Then continue adding the oil.
Take your black garlic cloves and, using the side of the blade of your chefs knife, carefully crush the black garlic cloves to create a paste like you're spreading butter on toast. The cloves are very soft so this will not take much pressure.
Once you have the paste, add this to the food processor with some salt and pepper and continue mixing until combined. Set aside.
Get Ready to Serve!
Once your cabbage wedges are finished roasting, remove them from the oven and drizzle with black garlic aioli.
You can garnish with some green onions or sliced pietro peppers for a little bit of heat! Enjoy.
Did You Try This Recipe?
If so, we'd love to see your finished product of your! Share a photo of your Roasted Cabbage With Black Garlic Aioli and tag us on Instagram @themarketat100kmfoods.